I attended a dinner and style show hosted by the women's club I belong to last week. The caterer provided a variety of salads, along with some wonderful herbed crackers that had a bit of a bite to them. I got the recipe and urge you to try it. Don't be put off by the amounts, especially the oil; the crackers will not turn out soggy.

Put half your crackers (two paper tubes) in a gallon size zip-lock bag, the other half in another bag.

Whisk together your remaining ingredients. Pour half of mixture in one bag. Seal and gently agitate the bag to coat the crackers. When the first batch is thoroughly coated, pour remaining mixture into the second bag, seal and agitate. Keep crackers in the bags, turning them gently every 15 minutes or so for about an hour. (You could probably substitute a very large mixing bowl for the plastic bags, and use your hands to fold the crackers into the oil mixture.)

To store, place crackers in an air-tight container.

If you'd like to cut down on the sodium, try this with low-salt or salt-free saltines (is that an oxymoron?).

Great for snacking, or serve with soups or salads.

Prunella

"I am not

a glutton; I am an explorer of food." How I miss Erma Bombeck! Admittedly, Roadkill is not the best name for a food blog, but it fits my roadside theme, so I'm sticking with it. My very first cookbook (which I still have, see below) is Betty Crocker's New Boys and Girls Cook Book. Luckily, my husband isn't too picky; my culinary skills have not progressed very much beyond the recipes found in those pages. If you'd like to print a recipe: highlight the recipe (click and drag), right click, and click COPY. Then, open a Word document and paste the recipe into the document. Please do not let my lousy photography keep you from trying these recipes.

Pictured below is a fruit salad recipe from the book.

I am tempted to serve this to my husband and sons to see what kind of snarky comments I get.